Starch is the principle food reserve polysaccharide in plants with great economic and nutritional importance. Starch is widely used in food industry as a thickening, stablising and gelling agent, hence an excellent ingredient for the manufacture of various food products (Wurtzburg, 1999; Slattery, Kavakli and Okita, 2000). The growing demand for starch in food industry has created interest for new sources of starch (Adewabole, Owolabi, Olayinka and Lawal, 2005). Sweet potato is one such crop that has shown potential as a source of starch. The utility of sweet potato starch is primarily determined by its physicochemical properties which are affected by amylose content, molecular structure, granule size and shape. Pasting properties also influence the quality of food processing materials and industrial products. Sweetpotato starch with slower retrogradation is suitable for confectioneries like gelatinized cakes. Starch with faster retrogradation is ideal for starch noodles. Improvement of retrogradation is expected to spread the application of sweetpotato starch to such foodstuffs (Jacobs and Delcour, 1998). Sweet potato starch, like other root crop starches such as cassava, potato and arrow root, is considered more free swelling and exhibits a type A Brabender amylograph. Type A amylograph is characterised by a high pasting peak followed by rapid and major thinning on cooling (Collado, Mabesa, Oates and Corke, 2001). These characteristics limit the utilisation of sweet potato starch in food industry especially in products that require starches with faster retrogradation rates like starch noodles.